Rajasthan Bajra Roti Pearl Millet Mustard Ghee Desert

Method

1. 1

   Place bajra flour and salt in a bowl. Add hot water gradually mixing with a spoon then kneading with continuously wet hands as it cools.

2. 2

   Knead for 3 to 4 minutes with continuously wet hands — bajra has no gluten so the dough must stay moist.

3. 3

   Divide into 4 balls. Keep covered with a damp cloth.

4. 4

   Wet both palms thoroughly. Place one ball on a wet surface.

5. 5

   Pat outward with wet palms into a round 14 to 15 cm wide and 7 to 8 mm thick. Rewet hands repeatedly.

6. 6

   Heat a dry iron tawa on medium. Invert the shaped roti onto the tawa.

7. 7

   Cook 3 to 4 minutes until cracks appear on top and the underside is golden.

8. 8

   Flip. Cook 3 minutes. Finish directly over a gas flame 30 seconds per side.

9. 9

   Apply generous ghee immediately.